Mussels in Garlic Sauce

10 min 5 min prep

	2 lbs fresh mussels
	1/4 cup onions chopped
	2 garlic cloves, finely chopped
	1/4 cup celery sliced into small pieces
	2 tablespoons olive oil, or 1 T butter and 1 T oil
	1/4 cup white wine, can use beer
	1 bay leaf
	lemon peel, grated, to garnish
	fresh parsley, chopped, to garnish red pepper flakes (if desired)

Rinse mussels in cold water and discard any broken or open mussels.

1. Saute onion, garlic, celery and bay leaf in the oil in a large saucepan over medium heat for until done. (Add the mussels, wine (or beer), and cook for about 4-5 minutes (covered) until the mussels open. Shake the pot occasionally while cooking.
2. Serve in soup plates, garnished with lemon peel, parsley, broth and crusty bread for dipping.
3. Serves 4 as an appetizer or 2 as a main course.